Low Carb Peanut Sauce

Low Carb Peanut Sauce

Serves 6
Prep time 5 minutes
Allergy Peanuts
Dietary Gluten Free
Meal type Condiment
Misc Child Friendly
Kids like to dip vegetables or chicken or tofu in this quick peanut sauce.

Ingredients

  • 3 tablespoons Unsweetened Peanut Butter
  • 2 tablespoons Rice Wine Vinegar
  • 1 clove Garlic (plump) (Finely chopped or put through a press)
  • 1/4 teaspoon Sea Salt (Finely Ground)
  • 1/2 teaspoon Hot Chili Oil
  • 2-4 tablespoons Boiling Water
  • 3 drops Liquid Stevia (Whole Foods House Brand (unflavored))
  • 1 tablespoon Chopped Cilantro ((If you like cilantro; otherwise omit))

Note

This is a very quick thai-style peanut sauce that makes a great dip for raw or cooked vegetables (try blanched snap peas) or sauce for things like chicken lettuce wraps.  It is usually made with soy sauce and sugar.  The salty soy sauce is overpowering and requires sugar to balance it.  We make it without soy sauce or sugar, and only a small amount of salt.  A few drops of stevia is all that's needed to give a slight tang to the chili oil.  It keeps well for a few days but the garlic taste gets stronger over time.  Read about stevia before you start.

Directions

Step 1 Mix together the first five ingredients.
Step 2 Add 2-4 Tablespoons of boiling water until the sauce is the consistency you like. Less if you want a thicker sauce; more if you want a thinner sauce.
Step 3 Add 3 drops of Stevia and mix well.
Step 4 Add chopped cilantro and mix.

Almond Flour Pie Crust

Almond Flour Pie Crust

Ingredients

  • 2 Cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 Squirts vanilla creme liquid stevia (Whole Foods House Brand)

Note

The kind of almond flour you use matters.  We use blanched almond flour from Honeyville Grain products.  I ran out of it recently however and found some perfectly good Bob's Red Mill almond flour in the BULK section at Whole Foods.  It was much lighter than the Bob's Red Mill almond flour in the bag and did not seem to contain the almond skins.  The Bob's Red Mill in the prepackaged bag is not good for this purpose.  Read about stevia before you start.

Directions

Step 1 Sift almond flour into a mixing bowl.
Step 2 Mix in baking soda and salt.
Step 3 Mix in stevia and eggs with a fork.
Step 4 Refrigerate until ready to use.

Know Your Stevia–It’s not all alike

Stevia is a no-carbohydrate sweetener that, unlike sugar alcohols such as sucralose, appears not to cause any insulin response in the body.  (Some people react to sugar alcohols as if they were sugar).  But different brands and formulations of stevia vary widely in how they taste.  There is concentrated powder, diluted powder, plain liquid, and flavored liquid.  The various brands and types also taste different to different people.

Whole Foods House Brand Stevia Liquid Drops

The brand we like the best is the Whole Foods house brand liquid, either plain or vanilla-flavored.  Stevia first tastes sweet but has a bitter aftertaste, and when used in plain foods (unflavored whipped cream; tea) the aftertaste is unpleasant.  You can mask the aftertaste by including a flavor that disguises it:  peppermint oil or chocolate in whipped cream, for example.  Juliana uses the vanilla creme-flavored stevia in tea because the vanilla dampens the bitter aftertaste.

Stevia is not widely available in end market products in the United States, but a friend of ours who just visited from France told us that Stevia-sweetened products are everywhere there.  For example, all the coffee and seltzer water flavorings are available sweetened with Stevia.

If you’ve tried Stevia in the past and thought you didn’t like it, try a different kind.  And try some of Juliana’s low-carb dessert recipes.